Eggs, flour, and sugar are the main ingredients of biscuits. Biscuit dough is considered the easiest, it can be prepared even by a novice hostess. However, it is important to know about some rules, without which the biscuit will not work.
Secrets and proportions for the perfect biscuit
Despite the fact that biscuit dough is the easiest, it is important to know about some nuances that will help to make good dough. It will hold its shape well, not fall off, and please with its flavor:
- Eggs – be sure to divide the whites and yolks, beating them with sugar separately until the texture is as dense as possible;
- flour – always sift it to get rid of unwanted impurities and oxygenate it;
sequence – after beating the eggs and sifting the flour, you must add the whites to the yolks and mix gently, only then add the flour.
The most important point is to mix the dough. It should not be beaten intensively – it is better to stir gently with a spoon or spatula, making as few movements as possible. Biscuits can be baked only in a heated oven, and the form must not be greased with oil, otherwise, the biscuit will stick to it. The biscuit should turn out ruddy – when it cools, you need to gently pick it up with a knife on the sides and take it out of the mold.
Aromatic sponge cake – a simple recipe
- Eggs – 3 units.
- Sugar – 100 g
- Flour – 100 g
- Salt – 1 pinch
- Vanilla – 1 pinch
- Leavening Agent (optional) – 1 tsp.
The eggs should be divided into whites and yolks. Add the salt, half of the sugar, and the vanilla to the whites. Beat until it becomes a thick foam. Beat the yolks with the other half of the sugar, then pour the whites into the yolks, and mix until smooth.
Sift the flour and baking powder in two portions, add to the egg mixture, and mix gently with a spoon or spatula. Pour the batter into a baking dish lined with parchment, but not greased with butter. Bake in the oven for 30-35 minutes at 170°C. Cool completely, then remove the biscuit with a knife and spatula. Wrap the cake in a bag, leave it in the refrigerator for 3 to 4 hours, and then make the cake after this time.